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Black-Eyed Peas with Fenugreek and Tomatoes

Earthy black-eyed peas are an ideal solution for a quick, but comforting and nourishing meal. Soaked overnight, they are tender in just over 30 minutes, allowing the cook plenty of time to prepare the rest of the ingredients for the dish and a bit of time to browse through the newspaper besides. I served this fragrant, moderately spicy dish with some brown rice and millet.

With My Own Two Hands I made this, and with your own two hands, I hope you create and enjoy.

Drain the beans, transfer to a medium large pot and cover with water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender - roughly 35 minutes. Drain the beans, reserving the cooking liquid.

In a large pot, heat the oil over medium heat. When hot, add the onion, garlic, and hot peppers. Cook, stirring occasionally, until the onion browns, roughly 10 minutes. Now add the ground spices, stir, and add the chopped tomatoes, salt, and fenugreek leaves to the pan. Simmer for another 5 - 10 minutes, or until you have a thick sauce.

Now add the cooked beans to the pot and some of the reserved cooking liquid to achieve your desired consistency (I added roughly 1 cup). Simmer for another 5 - 10 minutes. Add more of the reserved cooking liquid if desired.

"With My Own Two Hands I made this, and with your own two hands, I hope you create and enjoy."Yeah!Really good!My first preparation with black-eyed beanand a great way to cook dried fenugreek that was expiring for lack of ideas.I'm very grateful.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.